Stir-Fried Pork and Bok Choy
This hearty stir-fry is the ultimate one-dish meal. Swap in other quick-cooking vegetables like broccoli florets, snow peas or asparagus, if you like. Pork tenderloin is easier to slice for stir-frying if you chill it first in the freezer for about 30 minutes.
- 2 Tbs. dry sherry
- 1 Tbs. low-sodium soy sauce
- 1/2 tsp. Asian red chili paste
- 1 lb. baby bok choy
- 1 lb. pork tenderloin
- 3 tsp. peanut oil
- 2 garlic cloves, pressed or minced
- 1 Tbs. minced or grated fresh ginger
- 1/4 tsp. red pepper flakes
- 2 cups cooked brown rice
In a small bowl, stir together the sherry, soy sauce and chili paste; set aside.
Trim the stem ends from the bok choy and separate into leaves. Cut the pork tenderloin crosswise into 1/2-inch slices, then cut into 1-inch strips.
In a wok or large nonstick fry pan over high heat, warm 1 1/2 tsp. of the oil. When the oil is hot, add the bok choy and toss and stir until just crisp-tender, about 2 minutes. Transfer to a bowl.
Warm the remaining 1 1/2 tsp. oil in the pan. When the oil is hot, add the garlic and ginger and cook, stirring constantly, until fragrant but not browned, 15 to 30 seconds. Add the pork and cook, stirring, until lightly browned and cooked through, 2 to 3 minutes.
Return the bok choy to the pan along with any juices accumulated in the bowl, then add the sherry mixture and toss and stir just until heated through, about 1 minute. Sprinkle with the chili flakes and serve immediately with rice. Serves 4.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).